Slow-Cooked Lamb with Garlicky Broad Beans
Yoghurt-and-spice-marinated lamb shoulder wrapped in foil and slow-roasted until falling apart, served over garlicky potatoes and broad beans with lemon.
Directions
Combine yoghurt, garlic and spices in a large bowl. Add lamb; rub yoghurt mixture over lamb, season. Cover, refrigerate for 3 hours or overnight.
Preheat oven to 160°C.
Wrap lamb in foil to enclose; place on an oven tray. Bake for 4 hours or until lamb is tender and falling apart. Stand for 15 minutes.
Meanwhile, heat oil in a large frying pan over medium-low heat; cook onion, stirring occasionally, for 7 minutes or until soft but not coloured. Add extra garlic; cook, stirring, for 2 minutes. Add potato; cook, covered, for 15 minutes, stirring occasionally, until potatoes are just tender.
Add broad beans; cook, covered, for 5 minutes or until the beans and potato are soft. Season.
Serve broad bean mixture topped with shredded lamb, pan juices and with lemon wedges.